Mar 4, 2012

I lovedChristelle's idea of using biscuits roses de Reims as crust base for a cheesecake. This makes a totally girly cheesecake! I preferred to mix in the crust a rose syrup because some people don't like a too strong rose flower taste. On top, I made a thicker (with agar agar) mint strawberry topping to keep it clean. This time again, I prepared mini sizes (10cm) and when cut, the tiny slices can be eaten in one mouthful with fingers.